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Cannellini and Dill Crostini

Categories: Entertaining, Finger Foods, Party Snacks, Quick to fix, Vegetarian
Type: Appetizers and Snacks

Cannellini and dill make a great topping for crostinis.

Prep Time: 20M

Cooking Time: 15M

Serves: Serves 16


  • 1 × 14oz (400g) can cannellini beans, rinsed and drained
  • 1 tbsp chopped fresh dill
  • 3 anchovy fillets in olive oil, drained
  • 2 small fresh red jalapeño chile peppers, seeded and finely chopped
  • 2 scallions, thinly sliced
  • 2 tbsp olive oil, for drizzling
  • 1/3 cup black olives, pitted and finely chopped

For the crostini

  • about 2 tbsp olive oil
  • 16 slices crusty baguette
  • sea salt and freshly ground black pepper
  • 1 garlic clove, peeled but left whole
Cannellini and Dill Crostini photo

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  1. Preheat the oven to 400°F (200°C). To make the crostini, pour 2 tbsp olive oil over a baking sheet, then gently press the bread into the oil on both sides. Season with salt and pepper. Bake for 10-15 minutes until golden brown. Remove from the oven, and lightly rub each slice with the garlic clove. Set aside on a wire rack to cool.
  2. Combine the cannellini beans, dill, anchovies, chiles, and scallions in a blender or food processor, and purée until smooth. Season with salt and pepper, and transfer to a bowl. Spoon the bean mixture over the crostini, drizzle with the olive oil, and sprinkle with the chopped black olives. Serve.
  • Serve the cannellini topping with your favorite grilled fish and roasted vine-ripened cherry tomatoes.
  • Canned cannellini beans make a great store-cupboard standby. It takes no effort at all to turn them into a topping for crostini or a dip for crudités or an antipasto platter.

excerpted from:

Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
Buy this book now!

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